Roasted Vegetable Quiche

Roasting vegetable adds depth and sweetness to to this quiche. It’s very versatile. You can use various vegetables you like or you have at home. I used an onion, red and green bell peppers, zucchini and butternut squash. I would have added some mushrooms as well if I had them. I used a gluten-free frozen pie crust from Whole Foods, which tastes just like a regular crust. If you use almond milk instead of half and half, baking takes longer.

1. Preheat the oven to 400°F/200°C degrees.
2. Place baking beans or weights in the pie crust and bake for 10 minutes. Remove from the oven.
3. Place all the vegetables on a baking tray and add some salt and pepper. Drizzle olive oil and mix well.
4. Roast for 20 – 30 minutes until slightly charred. Remove the vegetables from the oven and place them in the pie crust.
5. Reduce the oven temperature to 350°F/180°C degrees.
6. In a bowl, whisk eggs and add milk, cheese (if you are using any), nutmeg, salt and pepper. Mix well. Pour on the vegetables.
7. Bake for 40-60 minutes or until the eggs are set and nicely browned.

Dietary Assessment through Channeling by Chikako

By combining the extensive knowledge in holistic nutrition and years of experience as an energy worker, I will assess your current diet through spiritual channeling and email suggestions for achieving your health goals and ideal weight. For details, please click this image:With much love, Chikako